CHERRY BERRY TRIFLE By Foodie’s Chef Laura Brennan
It’s summer.…officially. And right now, there is a burst of fresh cherries and berries in the markets, just waiting to be turned into handsome desserts! Trifle is a handsome, classic English...
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Cooking tools:
- Stainless steel bowl
- Fine-mesh sieve
- Whisk
- Wooden spoon
- Heat-resistant spatula
- Saucepan
- Ladle
- Plastic wrap
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Bread knife
- Circle cutter
- Ramekin
- Mason jar
- Kitchen scale
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Hand mixer
- Sifter
- Paring knife
- Glass
- Pitcher
Ingredients
- Ingredients
- Pastry cream:
- 3 u00bd cups whole milk, divided
- 5 large egg yolks
- u00bd cup plus 2 tablespoons granulated sugar
- 5 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- Pinch kosher salt
- 2 teaspoons vanilla extract
- Cherry compote:
- 1 u00bd pounds fresh, whole cherries
- u00be cup granulated sugar
- 2-3 strips lemon peel
- 1 u00bd teaspoons almond extract
- Trifle assembly:
- 1 pound of prepared cake (neutral-flavored): angel food cake or pound cake
- u00bd pint fresh raspberries
- 2 each, u00bd pints fresh blackberries
- 10 ounces heavy cream (very cold)
- 1/3 cup confectioneru2019s sugar, sifted
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